Recipe courtesy of Jane Kirby
Sweet Potato Chowder
- Level: Easy
- Yield: 4 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 4 servings
- Calories
- 928
- Total Fat
- 44
- Saturated Fat
- 16
- Carbohydrates
- 106
- Dietary Fiber
- 11
- Sugar
- 20
- Protein
- 33
- Cholesterol
- 75
- Sodium
- 3503
- Total: 50 min
- Prep: 15 min
- Cook: 35 min
Ingredients
1/2 pound thick-sliced bacon, cut into 1/2-inch pieces
1/2 medium sweet red pepper, diced
1/2 medium sweet green pepper, diced
1/2 large white onion, diced
2 large sweet potatoes, peeled and cut into 1-inch cubes
3 (14.5-ounce) cans chicken broth
3 canned chipotle chiles, minced
2 (14-ounce) cans corn
1 cup lowfat milk
1/2 teaspoon salt
Monterey Jack Quesadillas, recipe follows
Cilantro leaves, for garnish
Monterey Jack Quesadillas:
8 flour tortillas
1 cup Monterey Jack, shredded
1/4 cup picked cilantro leaves
Directions
- Cook the bacon in a large stockpot over medium heat until it begins to crisp. Spoon off the bacon fat, except for a thin coating. Add the peppers and onion to the bacon and continue cooking, stirring frequently, until the vegetables are tender.
- Add the sweet potatoes, chicken broth, and chipotles and simmer, covered, 15 minutes or until the potatoes are tender. Stir in the corn, milk, and salt; heat through. Serve with quesadillas and garnish with cilantro.
Monterey Jack Quesadillas:
- Heat tortillas in a preheated 350 degree F oven until warm. Top each with some shredded Monterey Jack and a few cilantro leaves. Top each with another tortilla. Heat until cheese is melted.
- Yield: 4 servings